1. Put the yeast, stevia and 1 1/4 cups (314ml/ 10fl oz) warm water in a small bowl and leave in a warm place for about 5-10 minutes, or until frothy. Sift the flour and 1 teaspoon salt into a bowl and stir the yeast and oil. Add more water if the dough is dry.

2. Gather the dough into a ball and turn out onto a lightly floured surface. Knead for 10 minutes, our until soft and elastic. Divide into two portions and flatten into rectangles. Put the basil and garlic on one portion and the Parmesan on the other. Fold the dough to enclose the fillings, then knead for a few minutes to incorporate evenly.

3. Place the doughs into two lightly oiled bowls (Use Olive Oil spray, this is only to keep the doughs from sticking to the containers) and cover with plastic wrap. Leave in a warm place for about 1 hour, or until doubled in volume. Preheat the oven to 450 degrees Farenheit and lightly grease two large baking trays (with olive oil spray).

4. Punch down the doughs and knead each again for 1 minute. Divide each piece of dough into 12 portions, and roll each portion into a stick 12 inches long. Place on the baking trays and brush with water. Sprinkle the basil and garlic dough with the sea salt, and sprinkle the Parmesan dough with the extra Parmesan. (For phase 2 it is best to leave out the Parmesan.)

5. Bake for 15 minutes or until crisp and golden brown at 450 degrees F.

I am totally new at this – and haven’t baked much in years, let alone subbing ingredients. I’m in phase one, and my doc says I’m sensitive to gluten. Please shed light on what I need to know – regarding the recipe, and the phase. Thanks!!!

Oh no! I thought this was for phase 2 since we are allowed grissini breadsticks on phase 2… it says below this is for phase 3! I just made them and enjoyed one (I’m on p2) and I was thinking it tastes too good to be allowed. Please clear up my confusion about which phase this is for! Thanks! (I can’t find grissini breadsticks for sale in any stores and so I decided to make my own) YIKES!

help? Just figuring the wheat flour and the olive oil calories these breadsticks have 86 calories per breadstick. How is it safe for phase 2? We have made the second batch of grissini and weight loss is slow but still coming off. Today is day 17 of vlcd and I’ve lost 11.2# But I also have only 5 # to lose until I’m at my weight from our wedding when I was 19! My cousin and I are doing this together and she has about 30 more #’s to lose so I don’t want to make it harder for her with these breadsticks. Also we live in Mexico and have not found Melba or grissini in stores. Should we eat less than a whole one at a meal or am I figuring wrong on the calories? They are 12 inches long but fatter than I would have thought they should be. But they are delicious with oregano and garlic powder! Other wise we made them according to recipe.. Please let me know what we should do! Anna

I made the grissini and they are awesome and yummy but they are twelve inches long but quite big around. Just figuring up the calories in the wheat flour and the olive oil they have 87 calories in each stick. Am I doing something wrong? Please respond if possible, Anna